Hi Friends! Today, I wanted to share with you a recipe that we’ve been loving a lot recently. I’m not sure if you already know this about us or not, but we enjoy eating far more than we do cooking. So in order to minimize the time we spend in the kitchen, both Eden and I prefer to cook in large batches.
One of our favourite ‘large batch’ recipes is this delicious chilli recipe that takes about 15 minutes to make with the Instant Pot. I never knew eating chilli topped with sliced avocado could be such a game changer. I had it recently at IQ Food Co and now I CANNOT eat chilli without avocado!
You might have noticed that we swapped out a few traditional ingredients such as the ground beef for ground turkey and chicken broth for water. Feel free to change the ingredients to your desired preference!
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- 1-1.5 pounds ground turkey
- 1 onion diced
- 5 garlic cloves minced
- 1 can diced tomaotes
- 2 cans red kidney beans drained + rinsed
- 2 tablespoon chilli powder
- 1 tablespoon cumin powder
- 1 teaspoon dried oregano
- 1/2 cup water
- 1 tablespoon avocado oil
- 1 avocado
- 1 tablespoon parsley flakes for garnish
- salt + pepper to taste
Ingredients
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First heat up the Instant Pot. Select the Saute Button and wait until the indicator reads 'HOT' before adding any ingredients
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While the Instant Pot is heating up, dice the onions. Mince the garlic.
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When the pot reads "HOT", add 1 tbsp of avocado oil in the Instant Pot and ensure the bottom of the pot is entirely coated with oil.
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Add the minced garlic and diced onion into the pot. Cook for 30 seconds or until fragrant.
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Add ground turkey to the pot and break up with spatula. Stir in the chilli powder, cumin, dried oregano, salt and pepper. Cook turkey until brown and constantly break up turkey until desired size
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Pour in half cup of water and deglaze the bottom of the pot by scraping with a wooden spatula.
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Drain the kidney beans and stir into the instant pot.
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Add the canned tomato (do not drain and do not stir the diced tomatoes)
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Cover the Instant Pot. Switch the settings from saute to pressure cook. Set to high pressure and the timer to 10 minutes
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Once the timer is up, let the instant pot pressure naturally release. This should take around 30 minutes.
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Open lid carefully. If chilli is too runny, set the Instant Pot to "saute" and boil off excess liquid to desired consistency.
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Top chilli with sliced avocado and garnish with parsley flakes
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ENJOY!
That’s it from me! Feel free to also check out other recipes we’ve made + restaurants in the city that we love!
Written by Grace Yeung
Edited by Eden Yeung
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